While not common in the U.S., if you’ve ever been to an English pub, you’ve probably heard of Bubble and Squeak. Traditionally made from the leftovers of a Sunday roast dinner, this traditional British dish is a combination of mashed potatoes and chopped veggies such as cabbage, broccoli and brussel sprouts that are mixed together and pan fried in a little oil. If you’re wondering (as we were) about how the recipe got its name, just listen to the sound the veggies make when you toss them into a hot skillet – little bubbles and squeaks!
Dating back hundreds of years, this hearty yet frugal recipe is a great way to use up any leftover veggies you have in the fridge; we typically make this after we’ve stretched out our groceries as long as we possibly can, then we do a fridge clean-out and throw everything we can into this dish. It’s easy to customize and you wouldn’t believe how yummy it is!
Bubble and Squeak
30 minutes to prepare serves 4
- 1/2 onion, diced
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 2 cups mashed potatoes
- 1/2 cup cooked broccoli florets
- 4 pieces bacon, optional
- 1/2 cup cooked cabbage, shredded
- 1 tablespoon butter
- kosher salt and freshly ground pepper, to taste
- Heat vegetable oil and butter in a large skillet over medium heat. Add onions and sauté for 5 minutes, or until onions are translucent. Add garlic and cook for 1-2 minutes, or until fragrant.
- Add bacon, if using, and cook until crisp. Drain fat, then add broccoli, brussel sprouts and cabbage to the onion mixture. Season with salt and pepper.
- Brown vegetables for 5 minutes, stirring frequently.
- Add mashed potatoes to the skillet, pressing down to flatten to form a patty. Brown about 6-7 minutes.
- Carefully flip the potato and vegetable patty. Cook an additional 6-7 minutes, or until well-browned with a crispy crust. (If needed, invert potato onto a plate and slide back into skillet.)
- Transfer onto a platter. Cut into wedges for serving.
Recipe adapted from BBC Good Food